Boo-Boo Finger with Band-Aid Cookie

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This is a fun thing to do for any kind of medical party.  I made these and some other nurses goodies for someone after graduating from nursing school and for my mother to hand out to all the wonderful medical staff when she had hip replacement surgery.  It’s the same recipe I use for the creepy fingers at Halloween but without the gore…well, except for the wound.

First, make your dough.  The recipe I use is below.  I like this recipe because the cookies hold their shape nicely and has a great flavor.  Take some dough, about a 2 inch ball, then roll it out long.  Try to make it look like the shape of a skinny finger. They will spread out a bit wider so allow for that. Take your finger and lightly press one end  for the “nail”. Then take a knife and score the “knuckles”.

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Bake the cookies then let cool.

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Take sliced almonds and find the ones with the best shape and have ready.

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Take some white melting chocolates (I use Wilton chocolate melts but almond bark works great, too) and put in a ziplock bag.  You don’t need too many since you’ll only have to use a drop of melted chocolate per cookie to “glue” on the nails and to put a drop on the ends of the Fruit Roll-ups to hold the the “band-aid” on. Put about 10 – 15 melting chocolates into a ziplock bag and microwave for 1 minute.  Take the bag out and knead it a little.  Put the bag back into the microwave and heat another 30 seconds.  Knead the bag till there are no solid pieces.

Cut a small tip off the corner of the ziplock bag of melted white chocolate and squeeze a small dot onto the flatten end of the cookie and press on the sliced almond.  Keep the brown side of the sliced almond down to keep the nail clean looking.   Do this to all your fingers then let them sit until the chocolate had set, usually about 15 mins.  Save the rest of the chocolate to use later.  When making witches fingers I use red melted chocolate to glue on the sliced almonds and keep the brown edge of the sliced almond up to make it really creepy looking.

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At this point you can keep the nails long but they look more scary than just a regular finger.  I like to trim the nail.  Hold the almond gently against the cookie and using sharp scissors or knife trim off the almond to get a straight edge.  You can take food color and paint the nails but I just leave them natural.  If the nail pops off just scrape off the old chocolate and add more and put the almond nail back on.

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I like to take a little brown edible powder and lightly dust around the wrinkles to enhance them a little, but it’s not necessary.

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Now for the band-aid…Fruit Roll-Ups!  After trying so many different kinds, these are the best.  You used to could find these with no designs, which I like best, but they all have something stamped on them these days.  I found the Carnival ones were the best for the way I did mine.  Take some clean scissors and cut them about an inch thick and about 3 inches long depending how large you make your finger.  I just used the yellow ones so I could see the red boo-boo better but you can use all the colors.

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Take some red melting chocolates (10-15 melts) in a ziplock bag and microwave 1 minute. Knead the bag then heat another 30 seconds.  Knead till there are no solid pieces.  Cut a small tip off the corner of the bag and squeeze a small drop of chocolate on the center of the cookie and add a strip of Fruit Roll-up.  Remember the dot will spread out so don’t make it too big.  Fold the ends around to the back and set aside.  Do the other cookies the same way and let the chocolate set.

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Take your ziplock bag with your white chocolate and microwave 30 seconds and remelt the chocolate.  Knead the bag.  Microwave another 15 -30 seconds if needed.  Turn your cookie over and add a dot of chocolate to each end of the Fruit Roll-up and press down onto the cookie to seal the end.  Set to the side and let dry.

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I put my cookies into little bags (the ones you use for pretzel rods) and put them in a box with some white chocolate/Craisin/macadamia nut  “bones”.  This way the medical staff could put them in their pockets and enjoy later.  I had some special chocolate chip cookies they could eat while we were talking.  Most took them home to their kids…I love that.   I, also, made a special cookie for my Mama (Almond cookie with chocolate bones) with her new look now that she has 2 new hips.  I think laughter really is the best medicine and saying “Thanks” to the great people who took such wonderful care of my Mama is super important.

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Almond Cookies

  • 1 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating till combined.  Cover with clear wrap and refrigerate 20 to 30 minutes.

Preheat oven to 325 degrees F (165 degrees C).   Line baking sheet with parchment paper or lightly grease baking sheets.

Remove dough from refrigerator in small amounts.  Take a heaping tablespoon of dough, roll and shape like a finger.  Press your finger at one end of the cookie to make a slight indention for the “nail” later on. Take your paring knife and make slices in the dough to look like knuckles.  Arrange the shaped cookies on the baking sheets.  Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.  Let your cookies completely cool before decorating.